Lemon Strawberry Pudding
This Lemon Strawberry Pudding features fresh, juicy strawberries layered with a mouthwatering lemon pudding. Oh, and don’t forget the strawberry whipped cream on top!
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We got to talking about Spring desserts the other day, and I commented how I really enjoy the combination of lemon and strawberries. Whether it’s a classic frozen Strawberry Lemonade or an easy Lemon Strawberry Cake, we love using these flavors…especially when fresh strawberries are in season.
This Lemon Strawberry Pudding is just another example of how these flavors play so well together. While this recipe involves a bit of waiting time, it’s really not all that difficult. Plus, it looks so fancy when you layer the chopped strawberries with the luscious homemade lemon pudding. This is definitely the kind of dessert you could make when entertaining friends…or just for yourself!
Lemon Strawberry Pudding
This Lemon Strawberry Pudding recipe has 3 distinct parts:
- Chopped Strawberries. A layer of chopped strawberries tossed with a bit of sugar and lemon juice forms the base of this dessert. Not only does this add flavor, but I personally like the texture of the chopped strawberries combined with the creaminess of the pudding.
- Homemade Lemon Pudding. That’s right. Homemade. Sure, you could shortcut this recipe and use a package of store-bought instant lemon pudding mix. But I say celebrate strawberry season and pair them with homemade pudding. Homemade pudding truly isn’t that difficult! If you’ve ever made a cream pie of any type, then the process will be very familiar.
- Strawberry Whipped Cream. Skip the whipped topping and make homemade strawberry whipped cream instead. This dessert is topped with a creamy whipped cream that is silky smooth but packed with the flavor of strawberries. This strawberry whipped cream would be an excellent addition to lots of desserts…not just this Lemon Strawberry Pudding.
This recipe is all about the combination of flavors and textures. The sharp tangy flavor of the fresh lemon juice combined with the sweet taste of the strawberries is the perfect combination. This is the kind of dessert where you keep saying, “Just one more bite…oh, ok…just one more…”
On the texture side, the chopped strawberries add a nice bite compared with the smooth pudding and creamy whipped cream. A little sprinkling of crumbled graham crackers on top adds that tiny bit of crunch that just brings the whole recipe together – don’t skip on the graham crackers!
This dessert looks like something that might be served at a restaurant or a fancy cafe…but it’s made in your own kitchen. In fact, we could have called this dessert a lemon strawberry trifle, but I thought pudding was more descriptive. Either way, it’s perfect for Spring entertaining, baby showers, brunches or just a random Monday night. (We can all agree that Mondays just require desserts, right??)
A Note About Timing
The first two layers (chopped strawberries and lemon pudding) can be made well in advance of when you plan on serving this dessert. In fact, the pudding needs to be made in advance so that it has time to chill in the fridge. However, I recommend waiting when it comes to the strawberry whipped cream.
The fresh strawberries (even in pureed form) will release extra liquid once they come in contact with the sugar from the whipped cream. If you absolutely must make the strawberry whipped cream in advance, then store it in a bowl in the refrigerator. A little bit of extra liquid may rise to the top of the bowl, but that can be drained off. Then just spread the whipped cream on top of the lemon pudding right before serving.
How to Store Leftovers
If you think you will have leftovers, then I would recommend holding off on the whipped cream. The diced strawberries + lemon pudding can last for 1-2 days in the refrigerator. Store the whipped cream in a separate container and then reconstruct the dessert right before serving the leftovers. Sadly, this dessert will not freeze well – so just enjoy it while it’s fresh!
If you’re looking for a fancy Spring dessert, then this Lemon Strawberry Pudding should do the trick! It’s fancy enough for a party, but comforting and casual enough for a family dinner. I hope you enjoy this treat as much as we do around here. Cheers!
Did you make this Lemon Strawberry Pudding recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Lemon Strawberry Pudding
Ingredients
- 1¾ cups diced strawberries divided, plus more for garnishing
- ½ cup + 1 Tbsp granulated sugar divided
- ¼ cup + 1 Tbsp fresh lemon juice divided
- 2½ Tbsp cornstarch
- 3 large egg yolks
- 1¾ cups half-and-half divided
- ½ Tbsp lemon zest
- ½ tsp vanilla extract
- 2 Tbsp unsalted butter
- ¾ cup heavy whipping cream
- 2 Tbsp confectioner’s sugar
- crumbled graham crackers
Instructions
- Using a small mixing bowl, add 1 cup of diced strawberries, 1 Tbsp of granulated sugar and 1 Tbsp of lemon juice; stir until well combined. Set mixture aside.
- Using a medium mixing bowl, add remaining ½ cup of sugar and cornstarch; stir until well combined.
- Add egg yolks and ¼ cup of half-and-half; stir until well combined. Set bowl aside.
- Using a medium saucepan, add remaining 1½ cups of half-and-half and lemon zest. Place over medium-high and bring to a boil; stirring often. (Note: Don't use a small pan as the mixture will bubble up and expand rapidly once it begins to boil!)
- Once boiling, remove saucepan from heat and let rest for 10 minutes.
- Slowly pour the egg yolk mixture (from above) into the saucepan, whisking constantly as you pour. Add the remaining ¼ cup of lemon juice; stir until well combined.
- Place the saucepan back over medium-high heat. Cook, stirring constantly, until mixture begins to boil.
- Once boiling, continue cooking (and stirring) for 1 more minute.
- Remove saucepan from heat and add vanilla and butter; stir until butter has melted and mixture is smooth.
- Using a rubber spatula, press pudding mixture through a fine-meshed sieve into a clean bowl.
- Divide the chopped berries (from above) into 6 serving bowls or glasses. Top with lemon pudding. Press plastic wrap to the top of pudding surface and refrigerate at least 4 hours, or overnight.
- Using a mini chopper or small blender, add the remaining ¾ cups of chopped strawberries; pulse until smooth.
- Using a separate bowl, add the heavy whipping cream and powdered sugar. Use an electric mixer to beat until medium peaks form. Fold in the strawberry puree (from above); continue beating until stiff peaks form.
- Divide the strawberry whipped cream evenly on top of the 6 bowls or glasses.
- Sprinkle crumbled graham crackers on top before serving.
Notes
Looking for more strawberry dessert recipes? Check out these other favorites, too:
I need to try this soon for me BTW can’t wait to make your recipes soon for me